Ingredients
Scale
- 1 pound short pasta (penne, fusilli, or rigatoni)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 4–5 cloves garlic, minced
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth (or dry white apple vinegar)
- 1 (28-ounce) can crushed tomatoes
- 5 ounces fresh baby spinach
- 1/2 cup grated Parmesan cheese (or plant-based alternative)
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta in salted boiling water until al dente; reserve about 1.5 cups of starchy water before draining.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion until translucent; add minced garlic, oregano, and red pepper flakes. Cook until fragrant.
- Deglaze the pan with vegetable broth or vinegar and let simmer until reduced by half.
- Stir in chickpeas and crushed tomatoes along with sugar, salt, and pepper; simmer covered for 10-15 minutes.
- Add spinach in batches until wilted; combine with the cooked pasta.
- Mix in grated Parmesan cheese and reserved pasta water to create a creamy sauce. Serve garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 380g)
- Calories: 430
- Sugar: 6g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 8mg